Punschkrapferl

Ingredients

Equipment Needed

• •25x35cm baking tray
• •Wire cooling rack
• •Pastry brush
• •Fine-mesh sieve for straining jam

Instructions

1. 1

   Bake the chocolate Biskuit

   Preheat your oven to 180°C (350°F). Line a 25x35cm baking tray with parchment. Beat the egg yolks with half the sugar and the Vanillezucker until thick and pale, about three minutes. In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form, then gradually add the remaining sugar and beat to stiff, glossy peaks. Fold the whites into the yolk mixture in two additions. Sift the flour and 30g cocoa together, then fold in gently. You want to keep the air you just whipped in, so use a light hand. Spread the batter evenly across the lined tray and bake for 12 to 15 minutes, until the surface springs back when you press it lightly. Let it cool completely in the tray.

   If you have leftover Biskuit or sponge cake trimmings from another baking project, use those instead. This is how Punschkrapferl were born in Viennese Konditoreien: from the day's trimmings. You'll need about 300g of crumbled cake.
2. 2

   Make the filling mixture

   Crumble the cooled Biskuit into a large bowl. Break it down with your hands until you have fine, even crumbs with no large chunks. Add the strained apricot jam, 80ml of rum, and two tablespoons of cocoa. Mix everything together with your hands or a wooden spoon. The texture should be like wet sand that holds its shape when you press it. If it's too dry, add a splash more rum. If it's too wet, add a few more cake crumbs. You want a mixture that's moist enough to mold but firm enough to hold an edge.

3. 3

   Shape the Krapferl

   Press the mixture into a parchment-lined tray or flat dish to about 2.5cm thick, packing it evenly with the back of a spoon or your palms. Chill in the fridge for at least 30 minutes until firm. Once set, cut into small cubes, roughly 3cm square. Traditional Punschkrapferl are small. They're meant to be two or three bites, not a full serving. Set the cubes on a wire rack with a tray underneath to catch drips.

   Some Konditoreien shape them into small domes using a mold. Cubes are traditional and easier. Either way, keep them small. The ratio of boozy interior to pink glaze is the whole point.
4. 4

   Make the rum punch syrup

   Combine 100ml water and 100g sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then let it simmer for two minutes. Remove from heat and stir in 60ml rum and two tablespoons of lemon juice. The lemon cuts through the sweetness and keeps the punch from tasting flat. Let it cool to lukewarm.

5. 5

   Soak the cakes

   Brush the punch syrup generously over all sides of each cube. Use a pastry brush and don't be shy. The cakes should absorb the syrup without falling apart. Let them sit for ten minutes, then brush again with whatever syrup remains. The Krapferl should be visibly moist but still holding their shape. This is where the flavor lives. A dry Punschkrapferl is a sad Punschkrapferl.

   Gretel always said the test is to press a Krapferl gently with your finger. If it springs back slowly and your finger comes away damp, the soak is right. If it's still dry in the center, brush again.
6. 6

   Make the pink fondant glaze

   Sift the powdered sugar into a bowl. Add three tablespoons of warm water, one tablespoon of lemon juice, and one tablespoon of rum. Stir until completely smooth and glossy. The glaze should flow slowly off a spoon in a thick, even ribbon. If it's too thick, add warm water a teaspoon at a time. If it's too thin, add more powdered sugar. Now add the red food coloring, a drop at a time, stirring after each addition, until you reach that unmistakable Punschkrapferl pink. Bold. Bright. Not pastel, not magenta. Think shocking pink. You'll know it when you see it.

7. 7

   Glaze the Krapferl

   Make sure the soaked cubes are on a wire rack over a tray. Spoon the fondant glaze over each one, letting it run down the sides and coat all surfaces. Work quickly because the glaze starts to set once it cools. Use the back of the spoon to guide it if needed, but try not to overwork it. One coat should be enough if your glaze is the right consistency. Let them set at room temperature for at least an hour until the fondant is firm and dry to the touch.

   If you have glaze pooling at the base of each cube on the rack, it's too thin. Let the glaze thicken slightly, then pour the collected drips back into the bowl, stir, and use them for remaining pieces.
8. 8

   Finish and serve

   Once the glaze is set, trim any fondant skirts from the base of each piece with a sharp knife. Arrange them on a plate or in paper petit four cases. They're best after resting overnight. The flavors merge, the rum softens into the crumb, and everything comes together. Serve at room temperature with strong Viennese coffee. Mahlzeit!

Chef Tips

• •Stroh 80 is the traditional Austrian rum for Punschkrapferl, and it's 80% alcohol. If you can find it, use it, but use less. If you're working with a standard 40% dark rum, the quantities in this recipe are calibrated for that. The rum flavor should be present and bold, not polite.
• •Strain your apricot jam through a sieve before mixing it into the crumbs. Seeds and chunks of fruit will make the texture lumpy and your cubes won't hold clean edges. Warm the jam slightly and push it through with the back of a spoon.
• •The pink matters. I know it seems cosmetic, but Punschkrapferl are supposed to be visually bold. Austrians can spot that color from across a Konditorei. If your glaze looks pale or salmon-colored, add more coloring. These are not shy cakes.
• •These keep beautifully in an airtight container for up to a week. They actually improve after the first day as the rum and jam fully permeate the crumb. By day three they're at their peak.

Advance Preparation

• •The Biskuit can be baked up to two days ahead and stored wrapped in cling film. It crumbles more easily when slightly stale, which is actually an advantage.
• •The punch syrup can be made a day ahead and refrigerated. Bring to room temperature before brushing.
• •Fully assembled and glazed Punschkrapferl improve overnight and keep in an airtight container at room temperature for up to a week. They are better on day two than on day one.

Frequently Asked Questions

Nutrition Information

1 serving (about 50g)